Rice Pulao with Carrots & Green Peas
Rice Pulao with Carrots and Green Peas recipe
Yield
4 servingsPrep
10 minCook
25 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons | vegetable oil |
|
| 1 | medium |
onions
thinly sliced |
|
| 1 |
garlic cloves
chopped |
*
|
|
| 10 | cloves, whole |
*
|
|
| 1 | cinnamon sticks |
*
|
|
| 10 | cardamom pods |
*
|
|
| 2 | bay leaves |
*
|
|
| ¼ | teaspoon |
turmeric
optional |
|
| 1 ½ | cups | basmati rice |
|
| 3 | cups |
water
hot |
|
| 1 | teaspoon | salt |
|
| 1 | cup | frozen peas & carrots mix | |
| ½ | cup | golden raisins |
|
| ¼ | cup |
almonds
or cashews |
*
|
Directions
Heat the oil in a large pot.
Sauté the onion until soft, and add the chopped garlic.
Then splutter fry the cloves, cinnamon, cardamom, bay leaves and tumeric powder for 30 seconds to 1 minutes.
Lower the heat and add the rice.
Continue to fry and stir until the rice is well coated with the spices and starts to become transparent.
Add hot water (exactly double the measure of basmati rice), add salt and cover the pan.
Bring to a boil, then reduce heat.
Stir in peas and rice and cover.
Check the rice every 5 minutes or so to see whether the water has been absorbed and the rice is tender.
Taste a grain and see. When the rice is done, fry the raisins and almonds in a little oil and mix into the rice.
Do not overcook the rice - it will get sticky.
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